Irish Soda Bread #1
Ingredients & Directions 3 1/2 c Flour 1/2 ts Bicarbonate of soda 1/2 ts Sugar 1 1/4 c Buttermilk: to 2 1/2 c * 1/2 ts Salt * You will need somewhere between these two amounts of buttermilk, depending on how much liquid your flour tends to absorb. Try to avoid using regular milk: if you must, use baking powder instead of bicarbonate of soda. — Lightly grease a heavy skillet (if making “soda farl”, the flat version of soda bread) or preheat the oven to 450 F (if making “soda cake”, the round, more breadlike version.) Sift the dry ingredients together into a large bowl; make sure the soda is evenly distributed. Make a well in the center of the dry mixture and add about half the buttermilk. Stir until you have a raggy dough that is very squashy but which looks more or less dry. Add more liquid sparingly until you achieve this texture. Blend until all the flour has achieved this consistency; then turn out immediately onto a lightly floured board and knead ***for no more than a minute or a minute and a half***. Overkneading makes this bread very tough, and it’s very easy to overdo it. If making soda cake, shape the dough into a circle about 8-9 inches across and about an inch and a half thick. Cut a cross about on the top, about half an inch deep, and place on a floured baking sheet. Bake at 450 F for 45-50 minutes. If making soda farl, shape the dough into a circle about 9 inches by one inch thick and cut into four wedges or “farls”: place in the preheated skillet, with cut edges about half an inch apart. Cook slowly on the stovetop over low-to-medium heat: it should take about 20 minutes for the farls to puff up and turn a light brown on the pan side. Turn them and cook for another 20 minutes. — For a softer crust on either soda cake or soda farl, wrap in a dishtowel after baking. — For more information on making sodabread and its variations, please see the file “SODABRED.TXT” included with this zipfile. Yields 8 servings
Lacy Cornbread #1
Ingredients & Directions 2 Eggs; well beaten 2 c Milk 1/4 c Vegetable oil 1 1/3 c Yellow cornmeal 3/4 ts Salt Combine eggs, milk and oil, mixing well. Combine cornmeal and salt; stir into egg mixture. Drop by 2 tablespoons onto hot lightly greased griddle. Turn cakes when tops are covered with bubbles and edges looked cooked. Serve hot with butter. 2 1/2 dozen. Yields 1 Servings
Better Than Sex Cake (vanilla)
Ingredients & Directions 1 pk Yellow cake mix 1 cn Crushed pineapple in juice (20oz) 3/4 c Sugar 2 pk Instant vanilla pudding (4 -serving size) 3 c Milk 1 ct Frozen whipped topping, -thawed (8oz) 3/4 c Flaked coconut Bake cake according to boxdirections in a 9-by-13-inch pan. Meanwhile, bring undrained pineapple to a boil with sugar and cook over medium heat, stirring, until mixture is syrupy and thick, about 3 minutes, When cake is down, remove from oven, poke holes in it with a fork and pour on the pineapple mixture, Spread to cover cake. Cool cake completely. Mix the pudding with the milk and beat until thick. Spread over cake. Mix whipped topping with coconut and spread over cake. REfrigerate. Cake is better made atleast 24 hours before serving. Nutritional info per serving: 261 cal; 2g pro, 48g carb, 7g fat (25%) Yields 20 Servings
Honey Crunch Cookies
Ingredients & Directions 2 1/2 c Sifted flour 2 ts Baking powder 1/2 ts Salt 1 c Butter, softened 1 c Honey 2 Eggs 1 c Shredded coconut 1 c Buterscotch chips 4 c Rice Krispies (From: Favorite Recipes from Quilters) Makes 3 dozen – OVEN 350 1. Sift together flour, baking powder and salt. 2. Cream butter. Add honey slowly and mix well. Add eggs, one at a time, and mix well. Gradually add dry ingredients. Fold in coconut, butterscotch chips and Rice Krispies. 3. Drop by tablespoons onto lightly greased baking sheet. 4. Bake at 350 for about 12 minutes. Yields 36 Servings
Atlantic Blueberry Pie
Ingredients & Directions 1 pk (small) lemon gelatin 3/4 c Boiling water 1 Lemon (juice and rind) 1/2 c Sugar 1 1/2 c Fresh or frozen blueberries 1 – 13 oz. can evaporated -milk, chilled 1 Baked 8 inch pastry shell Phillip Graebing wrote that he had lost his blueberry recipes. I have a cookbook called “The Blueberry Connection” – 209 pages of nothing but blueberry recipes. Being it’s that time of the year, hopefully some of the following will refresh Phillip’s files Dissolve gelatin in boiling water. Add sugar, juice and lemon rind. Chill until syrupy. Whip chilled milk. Fold berries and whipped milk into chilled syrup mixture. Pour into baked pie shell. Chill. Ymmmy! “The cultivated blueberry has been on the market for only about 45 years. It is, indeed, a 20th century child.” Yields 1 Servings
Bread And Butter Pickles
Ingredients & Directions 2 c Cucumber slices (1/8″ thick) 1/2 c Water 1/2 c Thin onion slices 3/4 ts Mustard seed (1/2 tsp dry) 1/2 Clove garlic (1/4 tsp pwdr) 1/2 ts Celery seed 1 tb Pickling salt 1/4 ts Tumeric 1 c Ice cubes (or more) 8 ts Sugar equiv. liquid sweetenr 1/2 c Cider vinegar Liquid artificial sweetener equivalent – see package directions for your product. Tested with 1/4 amount of SugarTwin June/93 by E.R. and taste tested by 4 family members. Tumeric gives the pickles quite a bright color. Combine cucumber, onion and garlic in a glass bowl. Sprinkle with pickling salt. Cover with ice cubes. Let stand in a cool place, at least 6 hours or overnight. Drain well. Combine vinegar, water, mustard seed, celery seed and tumeric in a large saucepan. Bring to a boil; add drained cucumber mixture; return to a boil and cook 2 min. Discard garlic clove. Stir in sweetener. Spoon into hot sterilized jars. Wipe jar rims. Seal. Store in a cool, dark, dry place. Makes about 2 cups, each serving 1/4 cup (1++ Extra, not counted in meal plan) 2 g carbohydrate, 8 calories Yields 8 servings
Soft Almond Cookies
Ingredients & Directions 1/4 c Light Margarine; 4 dr Yellow food coloring; 1/2 c Sugar; 1 c Flour; 2 Eggs; Whites 1/2 ts Baking soda; 1/2 ts Almond food extract; 12 Toasted almonds; cut in half Preheat oven to 375 degrees. Spray cookie sheet with oil spray. In bowl, cream margarine and sugar until light and fluffy. Add egg whites with almond extract, and food coloring; mix well and set aside. Sift the flour, baking soda, and salt; add to the creamed mixture. Knead only long enough to blend, but not toughen, to dough. Spoon onto prepared cookie sheet, about 3/4-in. balls. Top with almonds. Bake for 12 minutes. Food Exchange per serving: 1/2 BREAD EXCHANGE CHO: Og; FAT: 1g; CAL: 43; Brought to you and yours by Nancy O’Brion and her Meal- Yields 24 servings
